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Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
Open accessAbstract
The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20% quinoa or 5% chia or 2% antioxidant powder were extruded with a double screw extruder. Physical properties like expansion rate, density, humidity, and mechanical and acoustic properties using a cutting test were measured. Mixtures with chia showed a lower expansion rate, probably related to the higher lipid content of the final mixture. On the other side, quinoa favored the expansion rate compared to maize flour. This was in correlation with the density results, being the quinoa extrudates the ones with the smallest density values. Extrudates with quinoa resulted in a smoother structure while chia addition tended to generate a rougher surface. Also, the addition of antioxidant powder decreased the surface roughness.
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“Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [8]
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References 38 · Cited by 21
Metadata
- Authors
- Cueto, M., Porras-Saavedra, J., Farroni, A., Alamilla-Beltrán, L., Schöenlechner, R., Schleining, G., & Buera, P.
- Affiliations
- Universidad de Buenos Aires (AR)
- Instituto Politécnico Nacional (MX)
- National Agricultural Technology Institute (AR)
- BOKU University (AT)
- Corresponding author
- Cueto, Mario
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2015-12
- Volume
- 167
- Pages
- 139-146
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W1020709059
- Cited by
- 21
- References
- 38
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 2 · 2023: 3 · 2022: 2 · 2021: 4 · 2020: 2 · 2019: 3 · 2018: 1 · 2016: 1
- FWCI
- 0.64
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Engineering (publishedVersion)
- CONICET Digital (CONICET) (submittedVersion, cc-by-nc-nd)
- Funders
- Agencia Nacional de Promoción Científica y Tecnológica (PICT 2013-1331)
- Universidad de Buenos Aires (UBACYT 20020130100443BA)
- Instituto Nacional de Tecnología Agropecuaria (PNAyVA 1130043)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Keywords
- Salvia hispanica, quinoa flour, antioxidants, expansion rate, density, surface roughness, mechanical properties, acoustic features, lipid content, twin-screw extrusion, cutting tests
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- The paper
- Cueto, M., Porras-Saavedra, J., Farroni, A., Alamilla-Beltrán, L., Schöenlechner, R., Schleining, G., & Buera, P. (2015). Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2015.07.027
